Sweet and Sour Chicken

When I found this recipe on the pinterest it seemed very odd. Normally when you bread a meat for frying you use flour first then egg then flour again or just egg and then flour. This recipe is different. First you use cornstarch and then dip it in egg. It seemed backwards to me and I was skeptical of even trying it but I did and I am very glad because this is one of our favorite meals! We really like it when we pair it with Egg Rolls.

Mix the sauce (sugar, ketchup, vinegar, soy sauce, and salt) in a medium bowl and set it aside.

I take a one pound chicken breast, remove any fat, and cut into bite-size, or smaller, pieces.

Place each piece in cornstarch and coat completely. (I just dump about 1/2 cup into a bowl and then add more if necessary. Better to add more than to have too much and have to throw it away.

In a small bowl, beat one egg. Next coat the cornstarch coated pieces of chicken in the egg mixture. Let the excess drip off.

Then place in a hot pan with a couple of tablespoons oil in it.

Brown on both sides.

Preheat oven to 350º. When all chicken is browned, pour sauce over all and place in the oven.

Bake for 15 minutes. Flip the chicken over and bake for another 15 minutes.

(We should have removed this from the oven a few minutes earlier so that the sauce was less evaporated but it was still VERY good.)